Salmon cheese rolls
- Prep Time
- Cook Time
- Difficulty Level Easy
- (4.9 /5)
- 4 ratings
- 2 x 200g cans Safcol Salmon in Springwater, drained
- 4 tablespoons mascarpone cheese
- 1½ cups tasty cheese, grated
- 4 spring onion, finely sliced
- 1 tablespoon tomato sauce
- 2 sheets puff pastry, defrosted
- sea salt and freshly ground black pepper
- 1 egg, lightly beaten
- Preheat the oven to 180°C.
- in a large bowl, mix together the mascarpone cheese and 1 cup of the grated tasty cheese, sliced spring onions and tomato sauce. Check the seasoning and fold in the salmon, taking care not to break up the flakes too much.
- Line a large baking tray with baking paper. Cut each sheet of pastry in half and divide the salmon mixture into 4.
- Place a quarter of the seasoned salmon and cheese mixture in a thick line length ways down the center of each half of pastry sheets. Brush the long edges of the pastry lightly with water or a little of the beaten egg. Fold the half sheets over the salmon filling press the edges together with your fingers to form one long salmon roll. Crimp the edges together firmly with a fork. Repeat with the remaining pastry sheets and salmon mix. Transfer all the rolls onto the lined baking tray, allowing a couple of cm between each one to allow for expansion as they cook. Use a very sharp knife to make decorative cuts diagonally across the top of each roll. Brush with beaten egg and scatter lightly with the remaining grated cheese.
- Bake in the preheated oven for 20-25 minutes. Until the rolls are golden brown and crisp. Remove from the oven and allow to cool slightly. Cut in thick slices and either serving as finger food with tomato sauce or with a salad as a light main course.